Study some biophysical properties of baker's yeast Saccharomyces cerevisiae as a potential nutritional source to address food issues related to animal protein | ||
| Journal of the Medical Research Institute | ||
| Volume 46, Issue 3, September 2025, Pages 23-31 PDF (869.35 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jmalexu.2025.417634.1061 | ||
| Authors | ||
| Rasha Said ShamsElDine Moust.* ; Moustafa Hussein Moustafa | ||
| Medical Biophysics Department,Medical Research Institute, Alexandria University, Egypt | ||
| Abstract | ||
| To address the growing challenge of limited access to adequate nutrition, global initiatives have focused on identifying alternative, cost-effective, and environmentally sustainable protein sources. Among these, yeast-derived proteins have gained increasing attention in the food industry due to their high content of essential amino acids, including lysine, methionine, and phenylalanine. The fundamental structural units of yeast-extracted proteins are amino acid monomers, which can exist in zwitterionic forms. These forms exhibit dipole-like behavior, influencing their interactions with solvents and other biomolecules, which is particularly relevant for pharmaceutical applications and protein formulation. Despite this potential, the electrical properties of yeast proteins remain insufficiently explored. In this study, we investigate the electrical characteristics of proteins extracted from baker’s yeast (Saccharomyces cerevisiae). Complex impedance spectroscopy was employed to examine the frequency-dependent dielectric constant and loss factor at ambient temperature (~298 K) over a frequency range of 1 kHz to 1 MHz. The AC conductivity of the samples was found to follow Jonscher’s universal power law, indicating the coexistence of multiple transport mechanisms. Analysis of Nyquist and Cole–Cole plots revealed semicircular arcs, suggesting a significant contribution of grain boundaries to the overall electrical conduction process. Moreover, complex electric modulus analysis indicated non-Debye type relaxation behavior. The stretching exponential factor (β) was determined by fitting the modified Kohlrausch–Williams–Watts (KWW) equation to the imaginary component of the electric modulus. | ||
| Keywords | ||
| : yeast protein; impedance; dielectric; loss factor; spectroscopy | ||
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